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This wonderful winter vegetable chowder recipe is rich, filling and great for a winter supper. It's full of potatoes, rutabaga and carrot, but other vegetables could be added, such as sautéed mushrooms or fennel, chopped tomatoes or cubes of roasted winter squash.

Source: EatingWell Magazine, Soup Cookbook


Recipe Summary test

2 hrs


Ingredient Checklist


Instructions Checklist
  • Heat a heavy soup pot over medium heat and add bacon (or pancetta); cook, stirring occasionally, until browned, 4 to 6 minutes. Transfer to a paper-towel-lined plate; pour off all but 1 tablespoon of the fat in the pot.

  • Add 1 tablespoon oil, 2 medium chopped onions, carrot, celery, garlic and fennel seed. Cook, stirring occasionally, until the vegetables are tender and just beginning to color, about 5 minutes. Add dry mustard and cook, stirring, for 1 minute more. Add 4 cups broth, potatoes and rutabaga and bring to a boil.

  • Reduce heat to maintain a simmer, cover and cook until the vegetables are tender but still hold their shape, 15 to 20 minutes. Mash a few of the vegetables against the side of the pot with the back of a spoon and cook for 2 minutes more to slightly thicken the soup.

  • Stir in cream sauce and heat until steaming but not boiling. Remove from heat; add cheese and stir until melted. Season with pepper. Serve topped with chives (or scallion greens) and the reserved bacon (or pancetta).

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Nutrition Facts

1 1/3 cups
278 calories; protein 13.8g; carbohydrates 26.4g; dietary fiber 3.7g; sugars 5.8g; fat 13.1g; saturated fat 5.3g; cholesterol 23.6mg; vitamin a iu 2039IU; vitamin c 21.8mg; folate 56.2mcg; calcium 200.1mg; iron 1.7mg; magnesium 42.2mg; potassium 727.1mg; sodium 531.6mg; thiamin 0.2mg.

2 vegetable, 1 fat, 1 starch, 1/2 high-fat protein